This vegan cake is a good and juicy alternative to the classical poppy seeds strudel.

INGREDIENTS

for the dough

• 200 g spelt flour (wholemeal)
• 100 g brown sugar
• 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• dash salt
• 80 ml sunflower oil
• 200 ml soy milk without sugar
• 6 tablespoons soy-yoghurt without sugar

for the filling

• 200 ml soy milk without sugar
• 50 g rice syrup
• 50 g brown sugar
• 1 knife point cinnamon
• 200 g grated poppy seed

PREPARATION

filling

• Boil the milk with syrup, sugar and cinnamon up in a pot
• Stir the poppy seeds
• Take the pot from the stove
• Let it rest

dough

• preheat the oven to 180° C
• mix the dry ingredients in a bowl
• mix in all the liquid ingredients little by little
• Pour a little bit dough in the baking form ( about 1 cm/0,4”)
• Bake it for 10 minutes
• Spread the filling on the pre-baked dough
• Pour the remaining dough over it
• Bake for 20-25 minutes (test for doneness with a toothpick )
• Let it totally cool down in the form
• Take it out of the form
• Put the pie on a plate
• Cut the cake
• Enjoy!

CAUTION: due to the poppy seeds too much of this cake will maybe harm your health (for example sleepiness or sickness) and a blood test maybe will detect traces of opiate if you consume too much of it !